This past week has been a doozy. It was insanely packed with social events, a wonderful conference put on by Ontario home economists and a trip out of town to Atikokan, Ontario for a family funeral.
Atikokan is north. We’re talking 250km outside of Thunder Bay north. It’s a very small community (and the canoeing capital of Canada!) where the loss of one of their own brings friends and family together for a lunch at the local Royal Canadian Legion.
There was no shortage of ‘funeral sandwiches‘ and church lady made desserts, or as they call them ‘dainties’. There definitely was a shortage of fruits and vegetables in my diet though. It can be so hard to eat healthy when travelling.
When I arrived home exhausted and craving a good dose of antioxidants, I turned to this super quick, super healthy and uber delicious soup that didn’t even require a trip to the grocery store to make.
As a guest at the upcoming inaugural Food Bloggers of Canada conference next month, we’ve been lucky enough to get some incredible swag in advance. The people at Nordic Ware sent us a package with some great ‘cast aluminum’ cookware that is meant to mimic cast iron in a lightweight package. I’ve made some delicious braised greens in my braiser and in the 3 qt dutch oven, I’ve made slow cooked baked beans and this recipe for carrot ginger soup, both with great success. The absolute best part is the easy and lightweight clean up!
Blending the soup right in the pot with an immersion blender is a perfect way to save on time and clean up. No need to wait for the soup to cool, to blend in batches or to create extra dirty dishes.
Serve this soup alongside a great chickpea and avocado, grilled cheese or egg salad sandwich to round out your meal.
Erin
Carrot Ginger Soup
Serves | 3 - 4 |
Prep time | 10 minutes |
Cook time | 20 minutes |
Total time | 30 minutes |
Ingredients
- 1 tablespoon extra virgin olive oil or canola oil
- 1 Medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated or minced. About a 1" piece)
- 3 cups carrots (chopped into 3/4" pieces)
- 3.5 to 4 cups vegetable stock
- juice from one large lemon wedge
- salt and pepper to taste
Note
Top the soup with sour cream or plain yogurt and chives. Serve alongside a sandwich or salad for a complete meal.
Directions
1. | Over medium heat, heat oil and add onions. Sauté until translucent, about 2 minutes. Add garlic and ginger and sauté another minute. |
2. | Add carrots and 3 - 3.5 cups of stock. Bring to a boil and then reduce to simmer for about 15 minutes, until carrots are cooked through. |
3. | With an immersion blender, puree soup, adding additional stock until desired consistency is reached. Season with salt and pepper to taste. |
0
The Candid RD says
Sounds wonderful. I think one of my favorite combinations EVER is carrot and ginger. I could eat it in chips, smoothies, soups, sandwiches, whatever…it’s a perfect harmony of flavors.
howt1653 says
oooh, imagine carrot and ginger chips?!
Pamela says
I made this soup yesterday but added coconut milk and garnished with roasted carrot slices. Delish!
howt1653 says
What a great idea – coconut milk makes just about everything better!
Terry says
One thing I have not tried is coconut milk. I do not like coconut. But everything looks so good. Roasted carrots? Roast in 400 oven? Olive oil?
Thank you
howt1653 says
You could absolutely try roasting the carrot for even more flavour! 400F oven with a couple tsp of olive oil – I would roast for 30-40 minutes. I have a friend who also does not like coconut, but really enjoys coconut milk in recipes. Give it a try!